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Classic Strawberry Shortcake

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings:  6 People

INGREDIENTS

Strawberries

  • 1 lb ripe strawberries about 4 cups
  • 2 Tbs. granulated sugar

Biscuits

  • 2 cups unbleached flour a bit more for rolling
  • 1/3 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/2 cup cold unsalted butter cut into 1/2 inch pieces
  • 1 large egg
  • 1/4 cup heavy cream more for brushing
  • 1/4 cup buttermilk

Whipped Cream

  • 1-1/2 cups heavy cream
  • 2 Tbs. granulated sugar

INSTRUCTIONS FOR CLASSIC STRAWBERRY SHORTCAKE

Berries

  • Put one-third of the berries in a medium bowl and using a potato masher, crush them into a chunky puree. Slice the remaining berries 1/4 inch thick and stir them into the mashed berries along with the sugar. Taste the berries adding more sugar if necessary. Let berries sit at room temperature for 30-minutes.

Biscuits

  • Preheat oven to 425 F. Line a large heavy duty baking sheet with parchment. Sift the flour, 1/3 cup of the sugar, the baking powder, and baking soda into a large bowl. Stir in the salt. Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal. In a small bowl, beat the egg and heavy cream with a fork. Mix in the buttermilk. Make a well in the centre of the flour mixture and pour in the cream mixture. Mix with fork until the dough is evenly moistened and just comes together; it will still look a little shaggy. Gather the dough and gently knead it three or four times. If the dough seems dry and doesn’t form a cohesive mass, work in more cream. Transfer the dough to a lightly floured surface and roll into a 3/4 – inch disk. Use a 2-1/2 inch biscuit cutter to cut the dough into rounds. Transfer rounds to the prepared baking sheet. Lightly brush biscuit tops with cream, and sprinkle with sugar. Bake 10-15 minutes @ 425F.

Assemble the Shortcakes

  • Using a serrated knife, split warm biscuits in half, and transfer bottoms to dessert plates. Spoon about three-quarters of the berries and their juice over the biscuit bottoms. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve.